Every-time i ask our Facebook fans for recipes they would like to see on the blog, Banga rice keeps coming up. I finally decided to make it and it was absolutely delicious. I had a friend over today and she tried it and loved it. To be honest it reminds me of two recipes I have already shared; the native jollof rice recipe and the bush rice recipe but alas the requests have to be fulfilled. For this recipe, you can use fresh palm fruits, boil, pound and squeeze them for the juice or you can go the easy way and use the canned palm fruit juice. I only needed a little bit of it. Enjoy!
Recipe for Banga Rice
Ingredients
2 cups of palm fruit juice
1.5 cups of rice
4 small pieces of stockfish
1 small dry fish
1/2 cup of dried crayfish
4 small pieces of goat meat (optional)
2 stock cubes
1 tablespoon of chilli powder
Salt as needed
a handful of chopped scented leaves (or basil leaves)
handful of chopped spinach (optional)
Pepper-soup spices for a more local flavour (optional)
Method
Pour palm fruit juice in a pot and bring to boil.
Season with salt, pepper and stock cubes.
If using goat meat, pre-boil it and it to the pot with the palm fruit juice.
Add the stock fish, crayfish and dry fish to boil as well.
Add the rice and reduce the heat to the lowest so it steams and cooks.
Once the rice is soft, increase the heat, add the scented leaves and spinach and stir in. Allow to simmer for 5 minutes and serve.
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